Loaded Dark Chocolate Chip Oatmeal Cookies
My favorite recipe for homemade chocolate chip oatmeal cookies. I load them up with shredded coconut and chopped pecans for extra added deliciousness. Trust me, these are going to become a family favorite!
Servings: 18 cookies
Ingredients
- 1¼ cup all-purpose flour
- ½ cup unsweetened desiccated coconut
- ⅛ teaspoon salt see note
- ¾ teaspoon baking soda
- 12 tablespoons room temperature salted butter see note
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup old-fashioned rolled oats
- ¾ cup EACH dark chocolate chunks AND chopped pecans
- optional: flaked sea salt and coconut for topping
Instructions
- In a medium bowl, whisk together the all-purpose flour, macaroon coconut, salt, and baking soda, set aside.
- In an electric mixer, fitted with the paddle attachment, cream the butter and sugars together for 2 minutes or until the butter mixture lightens in color on medium speed. Lower the speed and add the eggs one at a time until combined. Add the vanilla extract, let mix. Lower the speed to stir, add in the flour mixture in 2-3 batches only mixing until the flour is incorporated. Stop the mixer, scrape down the sides of the bowl and fold in the rolled oats, chocolate chunks, shaved coconut, and nuts. Cover and refrigerate the dough for 1 - 24 hours.
- Position racks near the center of the oven and preheat the oven to 325ºF. Line two baking sheets with parchment paper (or a silicone baking mat). Scoop the dough onto sheets. I used about 3 tablespoons of dough per cookie and 6 cookies per baking sheet. Bake for 11-14 minutes. The cookies will look very soft and underbaked. Sprinkle with sea salt flakes if desired. They will continue to bake on the cookie sheet. Let cool on baking sheet for 8-10 minutes before moving to cooling rack.
Notes
- Leftover cookies should be kept in an air-tight container and will remain fresh for up to 1 week. Baked cookies can also be frozen for up to 2 months. Cookie dough balls can also be frozen for around 3-4 months. Frozen dough balls will have roughly the same bake time. You don't have to thaw them.
- BUTTER: If you don't have salted butter, you can up the salt to 1/2 teaspoon.
- NUTS: you can also use walnuts or almonds in place of the pecans.
- MACAROON COCONUT: Is finely shredded coconut. It's the finest shredded coconut form before coconut flour. Coconut flour should not be used as a replacement.
